Here’s how to make a red velvet cake. IngredientsFor the Cake:3 cups (360g) plain/all-purpose flour2 cups (400g) granulated sugar2 Tbsp (10g) unsweetened cocoa powder1 tsp baking soda1 tsp salt1 ½ cups (360ml) vegetable or canola oil1 cup (240ml) buttermilk, at room temperature3 large eggs, at room temperature2 Tbsp red food coloring (gel is best for vibrant color)1 tsp distilled white vinegar1 Tbsp vanilla extractFor the Cream Cheese Frosting:16 oz (450g) cream cheese, softened¾ cup (170g) unsalted butter, softened4-5 cups (480g–600g) icing sugar (confectioners' sugar)1 ½ tsp vanilla extractPinch of saltInstructions1. Prep the Pans & OvenPreheat your oven to 175°C / 150°C Fan (350°F). Generously grease two 9-inch round cake tins and line the bases with parchment paper to prevent sticking.2. Mix the Dry IngredientsIn a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.3. Combine Wet IngredientsIn a separate, large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until completely smooth.4. Make the BatterPour the wet ingredients into the dry ingredients. Using a hand whisk or an electric mixer on low speed, mix until just combined—be careful not to overmix. The batter will look relatively thin and a bright, vibrant red.5. BakeDivide the batter evenly between your two prepared cake tins. Bake for 30–35 minutes, or until a cocktail stick or skewer inserted into the center comes out clean.6. Cool CompletelyLet the cakes cool in their tins for 10 minutes, then carefully turn them out onto a wire rack to cool completely. Note: Ensure they are entirely cool before frosting, or the icing will melt.7. Make the FrostingIn a large bowl using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the icing sugar, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until fluffy.8. Assemble and ServeOnce the sponges are completely cool, place one layer on your serving plate, spread a generous layer of frosting over the top, place the second sponge on top, and use the remaining frosting to cover the top and sides of the cake.